Monday, January 31, 2011

Crock Pot Pork Chops

**This recipe comes from It reminded me of a Teryaki and had good flavor. We served it with brown rice and salad**

-6 boneless pork chops
-1/4 cup brown sugar
-1 teaspoon ground ginger
-1/2 cup soy sauce
-1/4 cup ketchup
-2 cloves garlic, crushed (I used minced garlic)
-salt and pepper, to taste

Place pork chops in crockpot. Combine remaining ingredients in a small bowl and pour over pork chops. Cook on low setting for 4-6 hours.

Taco Soup

**This is a soup my mom would make growing up. With all the yucky foggy weather we have been having lately, it was a great dinner.**

Taco Soup
1 pound extra lean ground beef
1/2 cup onion chopped
2 garlic cloves, minced (I use garlic from the jar)
1 14oz can beef broth
1 packet taco seasoning
1 14oz can diced tomatoes with green chiles
1 14oz can corn - drained (or you can use frozen corn)
1 14oz can black beans (or whatever bean you like)
1 14oz can tomato sauce (Optional..I have not been adding lately)

In a skillet brown the ground beef and onion together. Drain any excess fat. Add garlic. Stir until combined. Then add the taco seasoning packet and beef broth. Bring to a boil and then pour in to a medium sized stock pot.

Add the can of tomatoes, tomato sauce, corn, and beans. Stir well and bring to a boil. Then reduce heat to keep warm or serve.

Serve with sour cream, cilantro, tortilla chips etc.. or just eat plain. :)

Thursday, January 20, 2011

No Bake Cheesecake

**This is a recipe that my mom would make growing up. I love cheesecake, and I love how this is so so simple.**

No Bake Cheesecake

1 box Honey Maid graham cracker crumbs
**Follow the recipe on the back of the box for crust. You will need sugar and butter/margarine. I tripled the recipe, and put it in a 9x13 and did not bake it. You could also use 2 9" pie dishes.

2 8oz cream cheese
2/3 cup sugar
1 cup sour cream
2 tsp vanilla
8oz cool whip

Cream the cream cheese and sugar together. Blend in the sour cream and vanilla. When the mixture is mixed together well, fold in the cool whip. Pour into your 9x13 dish and chill for at least an hour before serving.

**The sauce on the top is a fresh blackberry puree mixed with a raspberry cake filling. I used half of a can of raspberry cake filling, and then I blended up about a cup of blackberries and added it to the raspberry cake filling. It was yummy!


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